Chris wrote:
> "Jude" <[email protected]> wrote in message
> news:[email protected]...
> > We had my attempts at Chinese cooking: fried rice sprinkled with sesame
> > seeds and cashew nuts, mu-shu vegetables (from an awesome recipe in
> > this month's Gourmet magazine), baked marinated teriyaki tofu, and a
> > salad with lettuce, tomato, cucumber, scallions, and a great bottled
> > ginger dressing. It turned out really good. I'll definitely keep the
> > mu-shu recipe; that's one of my favorfite order-in dinners, and I never
> > realized how easy it was!
> >
> Jude -- did you follow the mu-shu recipe exactly? I saw that recipe (just
> got my first copy of Gourmet!), and thought it looked interesting. But I
> wondered if you had tweaked the recipe more to your liking at all (other
> than omitting the veggies).
> Chris
I don't know a heck of a lot about Chinese cooking and the balances
between flavors,so I pretty much followed it exacctly. I used half a
bag of coleslaw and half a bag of broccoli slaw, and added a can of
sliced waterchestnuts after the cabbage mix had steamed. We skipped the
chicken and added tofu but other than that it was pretty much exact. I
don't think it needs much tweaking, though. It was really good. I
highly reccomend you try it if you're a mu-shu fan!!
My daughter thought so too, but she was a bit of an eating adventure!
She didnt want her mu-shu wrapped up with scalloins and hosin sauce;
she wanted to eat the veggies solo. Fine with me. But she was using her
Clothespin Chopsticks from her Christmas stocking for the first time,
and pretty much ate the cabbage strand by strand. And the fried rice -
grain by grain. My daughter is the world's slowest eater. It took her
almost 50 minutes to finish dinner. Largely because of the chopsticks.
But heck - she was enjoying herself and her dinner.
(She gets dessert if she's finished in 35 mins or less. She has to
learn to accomodate the half-hour lunch at school, camp, and her future
workplaces.Don't nag me about digestion.)
Gung hay fat choy!